Cream butter and sugars together.Beat in instant vanilla pudding mix well.Add eggs and root beer concentrate and beat until well incorporated.Add flour and baking soda and beat until well incorporated.Stir in white chocolate chips.Roll into 1" balls and place on greased cookie sheet.Bake at 350 degrees F for 8-10 minutes.

Freezer Instructions: Lay waffles in a single layer on a baking dish in the freezer for a few hours. When frozen, place in a ziplock bag or freezer container. Reheat in toaster. Can also keep cooled waffles in fridge and reheat in toaster.

For the Cinnamon Apples:
1/3 cups diced apple in a little saute pan with 1/2 teaspoon brown sugar, a dash of cinnamon, and a spritz of cooking spray. Just stir them around and let them cook for 2-3 minutes, just when they soften a little, and then pop them on the waffle.

In a bowl, toss strawberries with 1/2 cup sugar; set aside.
In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.
Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours. Yield: 14-16 servings.